Almond panna cotta with sour cherries

Ingredients

For 1 serving

• Almond milk150 ml
• Almonds10 g
• Agar agar1 g
• Sugar10 g
• Sour cherries60 g

Contains: nuts,

In season: June – July

Method

1. Blend the almonds with the almond drink for 1–2 minutes, until the liquid is white and fragrant, then strain through a fine sieve, pressing the pulp.
2. Pour into a small pan, whisk in the agar agar and half the sugar while cold, bring to the boil over medium heat and boil for 2 minutes, until the agar has completely dissolved.
3. Pour into a mould and leave to set in the fridge for an hour, until firm.
4. Shortly before serving, stone the sour cherries and cook them in a small pan with the remaining sugar over medium heat for 4 minutes, until they release their juice and turn glossy.
5. Turn the panna cotta out onto a small plate and serve with the warm cherries and their syrup.